UNE-EN 14395-1:2005

Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Test environment
6 Reagents
   6.1 Sodium thiosulfate solution
   6.2 Disinfection reagents
   6.3 Waters to be used for testing
   6.4 Cleaning liquids for apparatus
7 Apparatus
   7.1 Apparatus for migration assessment
   7.2 Apparatus for odour and flavour assessment
   7.3 Apparatus for colour and turbidity assessment
8 Samples and test pieces
   8.1 Homogeneous and non-homogeneous factory made and site
        applied products
   8.2 Samples and test pieces of site applied products
   8.3 Surface-area-to-volume ratio (S/V)
9 Preparation of reagents and apparatus
   9.1 Reference water
   9.2 Water with chlorine content
   9.3 Disinfection treatment water
   9.4 Cleaning of the glassware
10 23 degree C test procedure
   10.1 General
   10.2 Flushing
   10.3 Stagnation
   10.4 Pre-washing
   10.5 Migration
11 Elevated temperature test procedure
   11.1 General
   11.2 Flushing
   11.3 Stagnation
   11.4 Flushing
   11.5 Elevated temperature stagnation
   11.6 Elevated temperature rinsing
   11.7 Elevated temperature migration
12 Determination of TON and TFN
13 Determination of colour and turbidity
14 Expression of results
15 Test report
   15.2 General information
   15.3 Information on the product
   15.4 Information on the test procedure
   15.5 Test results
Annex A (informative) Schematic presentation of the test method
Bibliography

Specifies a test method for determining the organoleptic properties (odour, flavour, colour and turbidity) of test waters after their contact with products made from organic materials used in storage systems (tanks, reservoirs, ancillaries and their coatings both for factory and site applied products).